Guatemala Coffee Beans

A natural Catuai from Felipe Contreras at Finca Gascon in Antigua, fermented in GrainPro bags before drying. Raspberry, cognac, and a smooth finish bring vivid red fruit and subtle boozy sweetness.

Guatemala — Santa Irene Catuaí Catuaí is a cornerstone varietal of contemporary coffee production, prized for its resilience as much as its quality. While often associated with dependable everyday coffees, lots like this show just how expressive the variety can be when grown in exceptional conditions. A classic washed process brings clarity and structure to the cup, revealing vibrant citrus, rounded sweetness and a lingering, syrupy finish.

Guatemala — Santa Irene Sidra Originally derived from Bourbon, Sidra has fast become one of the world's most sought-after coffee varieties, prized for its vibrant fruit character and remarkable complexity. Here, a traditional washed process allows those qualities to shine, producing a cup with exceptional clarity and a mouthwatering finish, where bright tropical fruits are balanced by delicate floral notes.

A washed Guatemalan coffee from Maria Ramirez Vargas at Tzun-Witz in Huehuetenango, bringing red berry, floral, and nectarine notes.

We've been sourcing this standout Huehuetenango coffee since 2016—a vibrant, fruity Guatemalan that breaks all the usual rules.

A seasonal washed single origin from Cajamarca in northern Peru, with molasses sweetness, gentle stone fruit acidity, and a syrupy body.

Our second Guatemalan release of the season comes from Eddy Macdonald Lopez Lopez and his farm La Gardenia situated high in the mountains of the famous Huehuetenango region (Huehue). At the heart of the farm’s operations is the focus on preservation of the pristine natural environment. Eddy seeks to maintain a diversity of tree, animal and bird species, as well as ensuring that there is no contamination of nearby sources of spring water from coffee production. Quetzals, the famously beautiful and rare Guatemalan national bird, has even been spotted on the farm. La Gardenia has sought various environmental certifications such as Rainforest Alliance to verify its mission to conserve the delicate ecosystems of Huehuetenango. In addition to sustainability, coffee quality is a key priority for Eddy and his family. The farm works with exotic varieties and different processes in order to showcase the unique potential of the region’s coffee. By carefully monitoring every stage of the process, Finca Gardenia is able to produce outstanding quality coffees. This lot is something new to us, a naturally processed Marsellesa variety and it forms part of the Arcoiris range from importer Primavera: "Every year, we taste a few coffees that are really wild: fruity, sweet, and unabashedly unique. Sometimes these are washed lots, other times they can be honeys or naturals. Sometimes they are the result of an extra-long fermentation before being washed, or the result of fermenting honeys in a sack before depulping, and each one has a different story." Huehuetenango is located in the west of Guatemala, on the border with Mexico, and trade across the border thrives. Huehuetenango was the ancient center of the Mam people, and their capital Zaculeu is preserved in the city; Popti speakers can also be found here. After defeating the Mam at Zaculeu, Spanish invaders forced many indigenous people to work in mines and on plantations in this region. Huehue is very remote and the roads in the region can be difficult; before flights from the city, reaching farms in this area used to take 8-10 hours of bumpy driving in the high mountains. But the altitude of this region, combined with the hot dry winds that blow over from Mexico’s Tehuantepec Plain, create excellent conditions for quality coffee here. Because of the altitudes and remoteness of the region, most farmers process their coffee at home rather than at a central wet mill. We were very fortunate to visit some of Primavera's producer partners in Guatemala in 2024 including Huehue. Witnessing their in-country operations first-hand including collection stations (bodegas) and the dry-mill demonstrated their commitment to quality and support of the farmers they work with.

Our latest Guatemalan goodness is a welcome return from Francisco Morales and his farm La Esperanza, the first farm we visited on our trip back in 2024 with importer Primavera. La Esperanza is perched at 1700m high up in the famous Huehuetenango (abbrev. huehue) region and the views from the drying patios of the surrounding mountains were quite something. Francisco and his wife have been the proud owners of La Esperanza farm in Cipresales for over 40 years over which time they have achieved a great deal. As like many other producers, the initial years of starting their farm activities were very challenging ones. But thanks to the hard work, dedication and commitment of the family, the farm has grown into a business that provides income for the household and generates a source of employment for many others in the surrounding area. The name of the farm, which in English translates into “The Hope”, explains well how important coffee production is for them. Francisco is the type of person that never feels done learning new things. His eagerness to hear experiences from others, and try out new things at the farm, wet mill or drying area. His curiosity and interest for improving coffee quality resulted in winning several prizes the Huehuetenango Highland competitions. Francisco’s son Desvin is in charge of the processing of his lots. Lots are depulped the same day as harvest and dry fermented around 24 hours (but this can vary based on the ambient temperature each day). The coffee is then dried on the cement patio. Roast profile: We've roasted this coffee in our 'omni' profile. A little more development of body and sweetness than a pure filter profile which means this coffee suits brewing with any method ie. filter or espresso.

Our seasonal, all rounder espresso. Our community espresso changes three time a year, sourced from the same communities year after year. This one is a washed processed lot of field Arabica varieties produced by members of the A’xola Cooperative based in Guatemala’s Huehuetenango region. Creamy body, milk chocolate & hazelnuts Great for espresso machines, mocha pots (stove-tops), Aeropress & cafetière. Delicious on its own and with milk.

Easy going, sweet filter with mellow adicity, selected and roasted for everyday sipping. A classic washed processed lot of field blend arabica varieties produced by the Tinamit Cooperative in Guatemala's Atitlan region. Creamy mouthfeel, yellow plum & milk chocolate Great for filter coffee brewing (V60 and other drip filter methods, Aeropress, Clever Dripper and cafetière). Great on its own as well as with a drop of milk. -

A washed, shade-grown coffee from Finca Filadelfia in Antigua, Guatemala, one of the region's historic farms.

A vibrant, fruit-forward coffee bursting with the sweet complexity of homemade preserves. La Conserva takes its name from the Spanish word for the thick, fruity, and syrupy preserves commonly made in Guatemala using local figs, berries, peaches, and manzanilla. This brew certainly lives up to its namesake. When our roastery team first cupped this lot, the tasting note on everyone's lips, was an unmistakable cherry jam. Expect a deeply jammy cup loaded with heaps of fruit. Bright bursts of tropical fruits are perfectly rounded out by a smooth vanilla sweetness, resulting in a vibrant cup that is beautifully complex yet perfectly balanced. This coffee hails from Huehuetenango (Nahuatl for “Place of the Ancients”), one of Guatemala’s three non-volcanic coffee regions. Thanks to warm, dry winds blowing in from Mexico, this area remains one of the highest and driest growing regions in the country.

Guatemala: El Bosque A deeply quaffable mug of milk chocolate digestive and pecan nuts is rounded out with just a little shoulder of green apple. We first began buying coffee from El Bosque nearly 20 years ago. Steve’s first visit to the farm in 2007 introduced us to a firm favourite coffee and one of our longest-standing producer relationships. Every year we look forward to this trusty Washed Bourbon treat. Bourbon on the Amatitlán Hillside Since 1932 Finca El Bosque (meaning "The Forest" in Spanish) is a Guatemalan coffee farm that has been in the Flores family for three generations. The story began in 1932, when Julian Flores planted 14 hectares of Bourbon coffee on the Amatitlán hillside, and those 14 hectares are still producing coffee today. After his death in 1947, the farm passed to his son José Eladio Flores, who continued growing the same Bourbon varietal while extending the farm by another 23 hectares. Following José's death in 1996, El Bosque passed into the care of the third generation. The farm is led today by José’s wife Martha Stalla and her sons Julio, José, Francisco, and Mario. The first two generations cultivated and sold their coffee only in cherry form. The third generation has since innovated, building a mill for processing cherries under strict environmental guidelines. El Bosque Today El Bosque sits on a hillside that runs parallel to the main road to Guatemala City, close to Lake Amatitlán and just a few miles from the town itself. Being so near the capital, it faces pressure from urban expansion. Over the time we've worked with El Bosque, however, coffee prices and returns have helped make the farm a top priority for the family, and they remain highly motivated to protect and sustain it. Five local workers look after the farm year-round, with around 20 more joining during harvest. The hillside is too steep for a mill, so coffee cherries are driven down to the family's wet mill in Amatitlán, where they are depulped, washed, and dried before moving to the warehouse for storage. Don Francisco and his brothers have moved away from generic commercial coffee by continually raising both their farming and milling standards, and the payoff in the cup is undeniable. Diverse Yet Focused Alongside their delicious Guatemalan coffee, the Flores family also cultivates avocados, lemons, and roses for local consumption, a reflection of their resourcefulness and deep ties to the community. Bourbon has always been the backbone of El Bosque. Over the years, the family has also planted some Pache, a compact mutation of Typica first discovered in Guatemala, alongside Caturra and Catuai. The Bourbon remains our favourite, but each of the other varietals has its own strengths in the field, and maintaining a diverse mix of coffee plants is a sensible hedge against pests, disease, and an increasingly unpredictable climate. Traceability Country: Guatemala Department: Guatemala Department Nearest Town: Amatitlán Anacafé Region: Antigua Farm: El Bosque Producer: Francisco Flores Farm Size: 37 hectares Altitude: 1,400-1,645 m.a.s.l. Variety: Bourbon Processing System: Washed Cupping Scores Cupping Notes: Milk Chocolate Digestive, Pecan, Green Apple Cup of Excellence Cupping Scores Clean Cup: 6/8 Sweetness: 6.5/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 7/8 Overall: 6/8 Correction: +36 Total: 86/100 If you’d like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you’d like to try cupping yourself, we’ve got a guide to that too! What is Coffee Cupping. Roasting Information Medium Dark - Push this steadily through development and up to the cusp of second crack, perhaps just a pop or two as you finish the roast.

Guatemala: San Patricio El Limón, Caturra, Natural Black cherry yoghurt sits at the heart of the cup, with plum and currants bringing layers of rich fruit character. The warmth of brandy and sweetness of almonds round out this luscious cup. A desire to experiment is one of the big reasons that we love buying coffee from San Patricio El Limón; we've been sourcing coffee from them since 2013. They were the first producers we ever bought from directly in Guatemala, and they just keep getting more awesome each year. This season we've purchased three lots of delicious Guatemalan single origin coffee from El Limón. This lot is a Natural Process Caturra. On The Farm Tucked into the rolling hills of Palencia, just a short drive east of Guatemala City, lies San Patricio El Limón. This Guatemalan specialty coffee farm has been owned and operated since the late 1990s by Guadalupe "Beto" Reyes and his family. El Limón spans 18 hectares and sits at an altitude of 1,350-1,850 metres above sea level. The farm mainly produces Caturra and Bourbon but has also started growing SL28, H1, H3, Maracaturra, Maragogype, Geisha, Pacamara, Caturra, and Catuaí (Yellow and Red). With its high altitudes, volcanic soils, and temperate climate, Palencia has all the natural ingredients required for producing exceptional coffee, despite not being one of Guatemala’s eight officially recognised coffee-growing regions. Meticulous Milling The dedication and care devoted to each stage of production is reflected in the fact that the family also operates its own wet mill, allowing them to separate different lots and maintain full control over coffee quality. They have the capacity to process multiple lots simultaneously while keeping separate days' pickings, processing methods, and varietals isolated within their own individual parcels. The wet mill also benefits the wider local community, with neighbouring producers from the Palencia region bringing their coffees to be processed there. Over time, El Limón has become one of our favourite producer relationships. We believe this farm is a shining example of what happens when passion, innovation, and collaboration come together. Beto’s approach to specialty coffee is rooted in care and curiosity. To dive deeper into the story of Beto and El Limón, check out our Producer Story here: The Reyes Family Producer Story. Traceability Country: Guatemala Region: Palencia Farm: San Patricio El Limón Producers: The Reyes Family Altitude: 1,350-1,850 m.a.s.l. Coffee growing area: 9 hectares Varietal: Caturra Processing method: Natural Cupping Scores Tasting notes: Black cherry yoghurt, plum, almond. Cup of Excellence Cupping Scores Clean cup: 6.5/8 Sweetness: 7/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 7/8 Aftertaste: 6.5/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 88/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roast Information Medium-dark - this coffee needs steady, consistent heat through the gap and taking it into the first pops of second should get you where you need to be. Recommended Resting Time Our coffee is roasted fresh and ships quickly – which means it might arrive a little lively. Freshly roasted beans are still busy releasing carbon dioxide (a natural byproduct of roasting), and all that activity can make your brew taste a bit sharp or unsettled. Give it a few days to calm down and something lovely happens. Those brighter, edgier notes mellow out, sweetness develops, and the flavours you're actually after can really come into focus. We recommend resting your coffee for at least 5-7 days from the roast date on the bag before brewing. A little patience goes a long way. That said, this is just what we've found works best – not a rule. If you can't wait, we completely understand. Tuck in whenever you like.

Coffee Bird Decaf Varietal – Bourbon, Caturra and a small amount of GeishaPreparation – WashedLocation – Antigua, Acatenango, HuehueAltitude – 1500+ maslImporter - Coffee Bird Dreams is a decaf from several farms processed using the Sugar Cane method resulting in a sweet, balanced decaf. It’s a blend of Strictly Hard Bean lots from Antigua, Huehuetenango and Acatenango in Guatemala, made up of Bourbon, Caturra and Typica with a small touch of Gesha. All the lots are washed and dried on patios. It’s decaffeinated using the sugarcane process, where ethyl acetate derived from sugarcane gently lifts the caffeine out while keeping the beans’ natural sweetness and character intact. It’s a versatile coffee that works just as well in milk drinks as it does brewed as a filter. Tasting notes include Toffee, milk chocolate and goji berries

ALTITUDE : 1,700 MASL VARIETAL : Pacamara PROCESS : Washed REGION: Chimaltenango, Antigua FARMER: Antonio Medina Antonio inherited his farm from his father, who divided the land into smaller plots among his children. Initially growing corn and beans, Antonio had long dreamed of producing coffee, having worked on neighbouring coffee farms from a young age to learn the craft. In 1991, he planted his first coffee tree and, over the following 25 years, steadily expanded the farm, turning that early ambition into a livelihood built through patience and perseverance. This particular lot reflects Antonio's commitment to quality. He chose to plant this celebrated variety despite the additional care and attention it requires, with cherries carefully picked at peak ripeness and transported to the wet mill the same day. After depulping, the coffee undergoes a long, slow 32-hour dry fermentation before being thoroughly washed. The coffee is then dried on the patio for around 10 days, with the parchment turned frequently to ensure an even and consistent drying process. The result is a coffee shaped by experience, persistence and more than three decades of careful cultivation, from Antonio's first trees to this exceptional lot.

Producer Eddy Macdonald Lopez Lopez Farm/Mill Finca Las Gardenias Location Pianche, Malacatancito, Huehuetenango, Guatemala Altitude 1,900 masl Process Natural Cultivar Bourbon Harvest March 2026 Expect notes of Strawberry, Raspberry, Red Grape Finca Las Gardenias sits high in the mountains of Huehuetenango, Guatemala, at 1,900 metres above sea level. The 15.3-hectare farm is run by Eddy Macdonald Lopez Lopez, and preserving the natural environment is central to how he operates. Native trees, spring-water sources and native wildlife, including the Quetzal that is Guatemala's national bird, all share the land with the coffee. The estate is Rainforest Alliance certified. Eddy's Bourbon cherries are harvested at peak maturity and dried whole cherry in two stages: five days on the patio under managed sun, then a further seventeen days on African-style raised beds, hand-turned every hour. The natural processing draws out the variety's deepest fruit character, producing a cup that punches well above the classical Guatemalan profile: Strawberry, raspberry and red grape, layered and bright.

A washed coffee from Finca La Bolsa in Guatemala, balancing green apple, red berries, and sugared almond sweetness.

If someone asked us where to start with natural coffee, we'd probably hand them this. Sweet red berries, praline and warming port notes come together in a rich, velvety cup. There’s plenty going on, but nothing feels pushed too far. It's the kind of coffee that gives you something new to discover without making you work for it.

Guatemala: El Bosque A deeply quaffable mug of milk chocolate digestive and pecan nuts is rounded out with just a little shoulder of green apple. We first began buying coffee from El Bosque nearly 20 years ago. Steve’s first visit to the farm in 2007 introduced us to a firm favourite coffee and one of our longest-standing producer relationships. Every year we look forward to this trusty Washed Bourbon treat. Bourbon on the Amatitlán Hillside Since 1932 Finca El Bosque (meaning "The Forest" in Spanish) is a Guatemalan coffee farm that has been in the Flores family for three generations. The story began in 1932, when Julian Flores planted 14 hectares of Bourbon coffee on the Amatitlán hillside, and those 14 hectares are still producing coffee today. After his death in 1947, the farm passed to his son José Eladio Flores, who continued growing the same Bourbon varietal while extending the farm by another 23 hectares. Following José's death in 1996, El Bosque passed into the care of the third generation. The farm is led today by José’s wife Martha Stalla and her sons Julio, José, Francisco, and Mario. The first two generations cultivated and sold their coffee only in cherry form. The third generation has since innovated, building a mill for processing cherries under strict environmental guidelines. El Bosque Today El Bosque sits on a hillside that runs parallel to the main road to Guatemala City, close to Lake Amatitlán and just a few miles from the town itself. Being so near the capital, it faces pressure from urban expansion. Over the time we've worked with El Bosque, however, coffee prices and returns have helped make the farm a top priority for the family, and they remain highly motivated to protect and sustain it. Five local workers look after the farm year-round, with around 20 more joining during harvest. The hillside is too steep for a mill, so coffee cherries are driven down to the family's wet mill in Amatitlán, where they are depulped, washed, and dried before moving to the warehouse for storage. Don Francisco and his brothers have moved away from generic commercial coffee by continually raising both their farming and milling standards, and the payoff in the cup is undeniable. Diverse Yet Focused Alongside their delicious Guatemalan coffee, the Flores family also cultivates avocados, lemons, and roses for local consumption, a reflection of their resourcefulness and deep ties to the community. Bourbon has always been the backbone of El Bosque. Over the years, the family has also planted some Pache, a compact mutation of Typica first discovered in Guatemala, alongside Caturra and Catuai. The Bourbon remains our favourite, but each of the other varietals has its own strengths in the field, and maintaining a diverse mix of coffee plants is a sensible hedge against pests, disease, and an increasingly unpredictable climate. Traceability Country: Guatemala Department: Guatemala Department Nearest Town: Amatitlán Anacafé Region: Antigua Farm: El Bosque Producer: Francisco Flores Farm Size: 37 hectares Altitude: 1,400-1,645 m.a.s.l. Variety: Bourbon Processing System: Washed Cupping Scores Cupping Notes: Milk Chocolate Digestive, Pecan, Green Apple Cup of Excellence Cupping Scores Clean Cup: 6/8 Sweetness: 6.5/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 6.5/8 Aftertaste: 6/8 Balance: 7/8 Overall: 6/8 Correction: +36 Total: 86/100 If you’d like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you’d like to try cupping yourself, we’ve got a guide to that too! What is Coffee Cupping. Roasting Information Medium Dark - Push this steadily through development and up to the cusp of second crack, perhaps just a pop or two as you finish the roast.

Guatemala: San Patricio El Limón, Caturra, Natural Black cherry yoghurt sits at the heart of the cup, with plum and currants bringing layers of rich fruit character. The warmth of brandy and sweetness of almonds round out this luscious cup. A desire to experiment is one of the big reasons that we love buying coffee from San Patricio El Limón; we've been sourcing coffee from them since 2013. They were the first producers we ever bought from directly in Guatemala, and they just keep getting more awesome each year. This season we've purchased three lots of delicious Guatemalan single origin coffee from El Limón. This lot is a Natural Process Caturra. On The Farm Tucked into the rolling hills of Palencia, just a short drive east of Guatemala City, lies San Patricio El Limón. This Guatemalan specialty coffee farm has been owned and operated since the late 1990s by Guadalupe "Beto" Reyes and his family. El Limón spans 18 hectares and sits at an altitude of 1,350-1,850 metres above sea level. The farm mainly produces Caturra and Bourbon but has also started growing SL28, H1, H3, Maracaturra, Maragogype, Geisha, Pacamara, Caturra, and Catuaí (Yellow and Red). With its high altitudes, volcanic soils, and temperate climate, Palencia has all the natural ingredients required for producing exceptional coffee, despite not being one of Guatemala’s eight officially recognised coffee-growing regions. Meticulous Milling The dedication and care devoted to each stage of production is reflected in the fact that the family also operates its own wet mill, allowing them to separate different lots and maintain full control over coffee quality. They have the capacity to process multiple lots simultaneously while keeping separate days' pickings, processing methods, and varietals isolated within their own individual parcels. The wet mill also benefits the wider local community, with neighbouring producers from the Palencia region bringing their coffees to be processed there. Over time, El Limón has become one of our favourite producer relationships. We believe this farm is a shining example of what happens when passion, innovation, and collaboration come together. Beto’s approach to specialty coffee is rooted in care and curiosity. To dive deeper into the story of Beto and El Limón, check out our Producer Story here: The Reyes Family Producer Story. Traceability Country: Guatemala Region: Palencia Farm: San Patricio El Limón Producers: The Reyes Family Altitude: 1,350-1,850 m.a.s.l. Coffee growing area: 9 hectares Varietal: Caturra Processing method: Natural Cupping Scores Tasting notes: Black cherry yoghurt, plum, almond. Cup of Excellence Cupping Scores Clean cup: 6.5/8 Sweetness: 7/8 Acidity: 6/8 Mouthfeel: 6/8 Flavour: 7/8 Aftertaste: 6.5/8 Balance: 6.5/8 Overall: 6.5/8 Correction: +36 Total: 88/100 If you'd like to find out more about how we score coffees, make sure to read our blog post “What Do Coffee Cupping Scores Actually Mean?” and if you'd like to try cupping yourself, we've got a guide to that too! What is Coffee Cupping. Roast Information Medium-dark - this coffee needs steady, consistent heat through the gap and taking it into the first pops of second should get you where you need to be. Recommended Resting Time Our coffee is roasted fresh and ships quickly – which means it might arrive a little lively. Freshly roasted beans are still busy releasing carbon dioxide (a natural byproduct of roasting), and all that activity can make your brew taste a bit sharp or unsettled. Give it a few days to calm down and something lovely happens. Those brighter, edgier notes mellow out, sweetness develops, and the flavours you're actually after can really come into focus. We recommend resting your coffee for at least 5-7 days from the roast date on the bag before brewing. A little patience goes a long way. That said, this is just what we've found works best – not a rule. If you can't wait, we completely understand. Tuck in whenever you like.

We've worked with Marta Dalton and her family over the last few years through her company Coffee Bird, in fact most of our Guatemalan coffees have come through her! We decided that the Dalton family farm had produced something perfect for us, a balanced sweet coffee with notes of Red apple and Toffee.Subscribers: In the unlikely event that we run out of this coffee we will replace it with the most similar substitution we can find. If for any reason you do not like the substitute we will of course replace or refund. You will be notified of a substitution with a note in your box.

Finca Santa Elisa is located near the town of San Pedro Yepocapa in Guatemala’s Acatenango region. Rich volcanic soils, cool temperatures and cloud forests create ideal conditions for growing high-quality speciality coffee. This coffee from Santa Elisa is a beautifully balanced classic. We’ve roasted it to bring out its natural sweetness, fresh fruit notes and delicate honeyed florals. As the sugars caramelise during roasting, rich milk chocolate flavours develop, creating a smooth, versatile and seriously easy-drinking brew.

A Guatemalan sugarcane decaf sourced through Coffee Bird from farms around Atitlan. Muscovado sugar, baked plum, and hazelnut notes make it sweet, complex, and comfortably full-bodied.